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Crab Cakes

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 1 lb picked free of shells crabmeat
  • 1/3 cup crushed buttery crackers
  • 3 (green and white parts), finely chopped green onions
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 juiced lemon
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • dash cayenne pepper
  • for dusting flour
  • 1/2 cup peanut oil

Directions

In a large bowl, mix together all ingredients except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.